Chattambade

Chattambade  a.k.a Dhal vada or Masal Vada is easy to make. It may be served as an appetizer, side dish along with rice, or goes well with evening tea. I truly enjoy hot Masal Vada with my evening tea on a rainy day :)

Ingredients:

• Kaddle Bhale /Bengal gram dhal /Chana dhal– 1 cup.
• Finely chopped onions – 1/4 cup.
• Green chillies – 7 ( or to taste) –finely chopped or paste. If you prefer Chilli powder may be used instead of green chillies.
• Crushed ginger – 1 tsp. (Optional)
• Chopped coriander – 2 Tbl.sp.
• Chopped curry leaves – 1 tsp.
• Salt - to taste
• Oil enough for deep frying.

Method:

1. Soak dhal in water for 2 hours ( Tip: if you are short on time, wash Chana dhal and with little water microwave for 5 to 6 minutes. Remove add some more water and let it soak for half an hour)
2. Drain water completely and grind to coarse paste. Say pulse the soaked lentils for 5 to 6 times in the blender. As you will notice in the picture some of the lentils are intact.
3. Add salt and other ingredients and mix it all together.
4. Make lemon sized balls, flatten slightly and deep fry in hot oil. 8 to 10 vadas may be deep fried at a time or till the oil holds depending on the size of the frying pan.
5. Serve hot with coconut or chickpeas chetney.

Variations:

• Grind red chillies, cumin seeds, hing(asafoetida and few small onions together. Mix with ground dhal paste. Add drumstick leaves and aniseed. Make vade as mentioned previously
• Finely chopped mint leaves (puddina) or dill leaves (sabsige soppu) or any other greens may be added.

PICTURE